There is nothing better than having a leisurely weekend. I love spending the morning sipping coffee, catching up on some reading, and making some kind of hot breakfast I usually don’t have during the week.
Mushrooms, spinach and Gouda are the perfect combination. It is slightly indulgent, but still feels good getting in a serving of veggies to start the day. Serving it open-faced allows you to be generous with the toppings. I usually try and use a variety of mushrooms- Shiitake, Crimini and Oyster are my favorites but Portobello or just your basic white button mushrooms would also work.
Mushrooms contain a wide variety of essential nutrients including B vitamins, riboflavin, niacin and pantothenic acid. They are also a great source of selenium which is an antioxidant that helps protect our cells from damage. White button mushrooms contain Vitamin D, which is often hard to find in food sources. We get most of our Vitamin D from sunlight which is hard to come by this time of year!
Not a mushroom fan? Feel free to substitute your favorite sautéed vegetables to make this work for you. Take some time out of your weekend morning and treat yourself to a delicious breakfast. This is definitely becoming a household favorite of ours!
- 2 Tablespoons olive oil
- 1 cup mushrooms, sliced
- 1 shallot, diced
- 2 slices hearty bread, like Sourdough, toasted
- 1 handful baby spinach
- 2 eggs
- 2 pieces of Gouda cheese, thinly sliced
- Salt and pepper, to taste
- Red pepper flakes, to taste
- Heat skillet over medium-high heat. Add 1 Tbsp olive oil, mushrooms, shallot, salt and pepper. Sauté until mushrooms are tender and most of the liquid has evaporated, about 10-12 minutes.
- Meanwhile, toast bread then top each piece with a layer of raw baby spinach. Place mushroom mixture on top of spinach.
- Return the skillet to medium heat and add 1 Tbsp olive oil. Add eggs and fry to your liking. Top with sliced Gouda and cover skillet with a lid to let steam melt the cheese.
- Add eggs on top of the mushroom/spinach toasts. Top with red pepper flakes. Serve immediately with fork and knife.